Best The Bomb Recipes

THE BOMB

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This recipe was given to me 22 years ago. A friend made this up and her husband was so impressed He told her it was "the bomb", and it stuck. It's super simple and may not sound like anything super impressive but it is. It is my staple, always asked to bring to parties. Feeds a large group. Layer as directed, the chocolate pudding moistens the cake perfectly. You can add some chocolate chips to the cake batter. But on the other hand you can make this recipe low fat by using 1 egg and cut some of the oil and use apple sauce instead. Use lite whip cream and sugar/fat free pudding.

Provided by Reefbubbles

Categories Dessert

Time 45m

Yield 8-10 bowls, 8-10 serving(s)

Number Of Ingredients 8

Ingredients

2 (8 ounce) containers Cool Whip
2 (4 ounce) boxes instant chocolate pudding mix
1 (18 1/4 ounce) box fudge cake mix, I use Duncan Hines
1 1/3 cups water
1/2 cup vegetable oil
3 large eggs
4 cups skim milk
8 ounces Heath candy bars (toffee bars)

Steps:

Bake cake according to directions using the water, eggs and oil listed in the ingredients above in 2- 8 inch round pans.
After cakes have cooled, place 1 in the bottom of a very large (preferably clear) glass bowl or trifle bowl.
Mix 1 box of pudding (do 1 box at a time) with 2 of the cups of milk. (I usually cut a couple of tablespoons of milk from each box to assure that it sets up properly). Pour over the cake in bottom of the bowl.
Spread 1 container of cool whip over pudding layer.
Place second cake on whip cream.
Mix second box of pudding and pour over the cake.
Spread second container of cool whip over pudding.
Break heath bar ( freezing first helps) and sprinkle evenly over top (can substitute mini chocolate chips or chocolate shavings).

Nutrition Facts : Calories 911.3, Fat 49.7, SaturatedFat 22.4, Cholesterol 96.5, Sodium 1140.3, Carbohydrate 109.3, Fiber 2.9, Sugar 69.3, Protein 13.3

THE BOMB BAKERS

The Bomb Bakers image

Provided by Guy Fieri

Categories side-dish

Time 8h55m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 1/4 cups kosher salt
6 medium russet potatoes, washed
2 tablespoons garlic salt
2 tablespoons seasoned salt
1 teaspoon freshly ground black pepper
Horseradish Sour Cream, recipe follows
2 cups sour cream
4 tablespoons prepared horseradish
Salt and freshly ground black pepper

Steps:

In large mixing bowl dissolve 1 cup kosher salt in 8 cups of water. Add potatoes. Insure that all potatoes are submerged, and brine for 2 to 8 hours.
Preheat the oven to 400 degrees F.
Remove the potatoes from brine and liberally coat with the remaining kosher salt, garlic salt, seasoned salt, and pepper.
Place the potatoes on a wire rack in the center of the oven and bake for 45 minutes. Do not puncture skin with tongs, fork, or tooth picks. Potatoes will be soft to the touch when done.
Let potatoes rest 5 minutes before cutting.
Combine all ingredients. Serve with potatoes.

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